One of the biggest expenses for a restaurant is the value of goods or the cost of food. Taking into account these costs, you can decide to open or close the restaurant. Food costs play an important role in the success of the restaurant. In fact, most new restaurants burn through because they are unable to control costs and cannot find reliable wholesale food suppliers, to buy high-quality products at the best prices. How to learn to control food costs and what is the complexity?
Most restaurants get their food from both local producers and suppliers, local markets and farmers, as well as export food suppliers, wholesalers, suppliers of special products. Very few restaurants get the necessary products from one supplier, as most have different needs in the types of products and their freshness.
Major players in the restaurant catering market
There are a number of major national food distributors, whose trucks you probably see often. They have distribution warehouses scattered across the country, for the supply of goods in the day of the order or the next. They process a lot of orders with hundreds of trucks. They have enormous power in the market and a huge range of products.
Local and regional providers are also an important part of the network of food supply for cafes and restaurants. These food wholesalers not only keep feel the pulse of the restaurant market, they are also constantly updating the proposal to display the taste of the consumer. They conduct constant monitoring of the market, free wine products in retail outlets in order to explore the market and get better competitive advantages.
All wholesale food distributors direct sales representatives in the restaurants, to understand the need for food, the cost of each business, and as a consequence increase your income.
How are delivered products?
Almost all of the major food products are delivered to the restaurants frozen or refrigerated, commercial vehicle or by large trucks. Packed meat, fish and dairy products in bulk are delivered by special trucks with controlled temperature. Perishable products are sent by a separate load. Some local distributors of food products, in fact, are mini food wholesalers who buy products from national suppliers in large wholesale and resell them to local eateries, delivering through their transport network. Thus, mediation is carried out.
Many restaurants buy meat and other products at good prices in the morning, at the level of local businesses that supply products on the same day. Also, chefs visit local farmers' markets, where they can buy in bulk or the freshest seasonal ingredients. Nothing compares with fresh local products, which were quickly purchased and prepared.
Prepared whether fast food restaurants products as well as traditional restaurants?
Most fast-food restaurants such as McDonald's, who are working on the franchise, regardless of the location of sales outlets, work only with certain suppliers. They do this for several reasons, but the core remains the wholesale price of products. Giants buy tons of bulk products from certain suppliers through the main office. Rarely a single restaurant can get so favorable price. Then the products are sorted and sent directly to the point of sale. It is easier to make deals with wholesale suppliers of food and not with local suppliers and farmers, on behalf of the hundreds of chain restaurants. The identity of taste is also very important for the fast food industry. We know that French fries will have identical tastes, regardless of the region of our country. If you allow an individual restaurant McDonald's to buy food in bulk from local suppliers and allow cooking their own French fries, this is likely to lead to an increase in costs, and one taste, proven over the years, may deter customers.
Many of the products sold in restaurants fast food industry are components of sauces, dips and desserts, which are a trade secret. It would be virtually impossible for a local fast food, try to make its own sauce Big Mac, for example. This also would not be practical and cost-effective.
